Description
These soft and chewy peanut butter cookie bars are your new go-to dessert. Easy to make with no rolling or scooping, they deliver rich peanut butter flavor with a tender, melt-in-your-mouth center and a luscious topping.
Ingredients
Scale
- For the Bars:
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup creamy peanut butter (for dough)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- For the Topping:
- ½ cup creamy peanut butter
- ½ cup semi-sweet chocolate chips (optional)
- ¼ cup chopped peanuts or Reese’s Pieces (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or grease it well.
- In a large bowl, cream together the softened butter, granulated sugar, and packed brown sugar using an electric mixer for 2-3 minutes until light and fluffy.
- Beat in the ½ cup of peanut butter, the egg, and vanilla extract until the mixture is smooth and uniform.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Do not overmix.
- Press the thick dough evenly into the prepared baking pan.
- Bake for 18-22 minutes, or until the edges are golden brown and the center appears set. A toothpick inserted near the center should come out with a few moist crumbs.
- Remove the pan from the oven. Drop spoonfuls of the topping peanut butter over the warm surface. Let sit for 2-3 minutes, then gently spread into an even layer.
- If using, sprinkle the chocolate chips and chopped peanuts or Reese’s Pieces over the warm peanut butter topping.
- Allow the bars to cool completely in the pan on a wire rack before slicing. This is crucial for achieving the perfect chewy texture.
- Once cooled, use the parchment paper overhang to lift the block out of the pan. Slice into 16 squares and serve.
Notes
- Ensure your butter is softened, not melted, for the best texture.
- Do not overbake; the bars will continue to cook and set as they cool.
- For cleaner cuts, chill the cooled bars in the refrigerator for 30 minutes before slicing.
- Store cooled bars in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 14g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
Keywords: soft chewy peanut butter cookies, how to make soft chewy peanut butter, best soft chewy peanut butter recipe, easy soft chewy peanut butter cookies, moist chewy peanut butter cookies, bakery style soft chewy peanut butter cookies, homemade soft chewy peanut butter cookies